Asparagus Salad with Balsamic Vinegar


  • 1/3 c Balsamic Vinegar
  • 3 T. EVOO
  • 1 T Dijon mustard
  • 1 T chopped fresh marjoram or 1 tsp. dried marjoram
  • 1 tsp. minced garlic
  • Salt and pepper, to taste
  • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
  • 1 small red bell pepper, diced
  • 1/3 c chopped pecans


  • Simmer Balsamic Vinegar in heavy small saucepan over medium heat until slightly reduced, about 3 minutes. Pour Balsamic Vinegar into a large bowl. Whisk in EVOO, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again.
  • Add asparagus and bell pepper to dressing; toss to blend well.
  • Sprinkle with pecans and serve.

F. Oliver’s Oil and Vinegar recommendations: